Winter or Christmas burger with duck breast

Ingredients for 2 servings:

• 1 duck breast fillet(s), approx. 300 g
• 60 g honey
• 30 ml balsamic vinegar
• 30 ml soy sauce
• 30 ml lemon juice
• salt and pepper
• 2 oranges (juice oranges)
• 4 carnations
• 1 pinch(s) cinnamon powder
• 1 pinch(s) of salt and pepper
• 1 pinch(s) of paprika powder, hot
• some potato starch
• 300 g red cabbage, fresh
• 2 tsp apple cider vinegar
• some linseed oil
• 1 apple
• 1 pinch of salt
• 1 pinch(s) of sugar
• 115 g flour type 550
• 100 g whole wheat flour
• 5 g salt
• ½ bag(s) of dry yeast
• 1 egg(s)
• 15 g sugar
• 20 g butter, soft
• 60 ml water
• 60 ml milk
• Spice mix (Christmas spice)
• 4 frozen hash browns

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

with homemade buns, red cabbage salad and orange sauce

First, I prepared the red cabbage salad so it could marinate nicely. Cut the red cabbage into small strips and toss with the apple cider vinegar and a little salt, then let it marinate for at least an hour. Peel the apple and coarsely grate it into the red cabbage salad, season with sugar and linseed oil, and let it marinate, covered, until ready to serve. For the Christmas burger buns, put the ingredients in a bowl and knead into a dough. Then let it rise in a warm place for about an hour. Next, divide the dough into 4 equal pieces and knead into balls. Flatten these 4 balls and let them rise for another 30 minutes in a warm place. Then bake the buns in an oven at 180 degrees Celsius (top/bottom heat) for 15-20 minutes until they have the desired color. You can also brush them with butter to give them a nice shine. To make the holiday burger sauce, squeeze the oranges and season the juice with cloves, cinnamon, sugar, paprika, salt, and pepper. Bring to a boil, then thicken with the potato starch until the sauce reaches the right consistency. Rinse the duck breast and pat dry with a paper towel. Score the skin down to the meat and rub both sides with salt and pepper. Let stand at room temperature. Bring the balsamic vinegar, lemon juice, soy sauce, and honey to a boil in a saucepan, then reduce over low heat until the liquid becomes syrupy. Brush the duck breast with the syrup and place skin-side down on the grill at approximately 175°C. Turn the breast over after about 4 minutes. Brush the breast with the syrup once or twice more. After another 4 minutes, the duck breast is done. If you have a thermometer handy, check the internal temperature; it should be between 75 and 80 degrees. Place the frozen hash browns on the grill with the duck breast. Remove the duck breast from the grill and let it rest, covered, for a few more minutes, then cut into strips. While the duck breast is resting, cut open the burger buns and briefly toast the insides on the grill. Brush the bottoms with the orange sauce and top with the red cabbage slaw. Arrange the duck breast strips on the cabbage, place the hash browns on top, and drizzle with a little more orange sauce, if desired. Place the lid on and enjoy!